Homemade Doughnuts

April 10, 2016


If you follow me on Instagram or Facebook, you know I’ve been working on a basic yeast doughnut recipe. My first attempt at making doughnuts wasn’t bad, but they deflated as they cooled and I could taste the oil. The dough itself was quite tasteless too, although the chocolate ganache topping and pastry cream filling covered it up pretty well. After some tweaking, I think I’ve got it down. They might not be fancy like the jelly doughnut or maple bacon, but these doughnuts are fluffy and airy, and just a really good basic doughnut.


The best thing about this recipe is that it comes together in a bread machine. Add all the ingredients to your bread machine and set it on the dough setting. Now go relax on your couch.

If you don’t have a bread machine, you can make the dough using your standing mixer, or by hand. Either way, you’ll want to make sure to heat your water to about 104°F (40°C) and add the yeast and sugar, and let the yeast activate for about 5 minutes. Whisk together the dry ingredients in a bowl, add a room temperature beaten egg, melted butter, and the yeast mixture. Knead the dough until it’s smooth and elastic. Put your dough into a bowl that’s been greased with either butter or canola oil, cover with plastic wrap and put it somewhere warm to let it rise until it doubles in size.


Take the dough out onto a floured surface and roll it out to about ½in (1.3cm). Cut out 3in (8cm) circles using a cookie cutter, or a glass like me if you don’t own a circle cookie cutter. Cut out a circle in the center. I used the larger end of an extra large piping tip. These can be fried into doughnut holes. Place the doughnuts on pieces of parchment paper. Doing it this way instead of one large sheet of parchment paper makes it easier when you go to fry them up. You can drop the whole thing into the fryer, parchment and everything, rather than try to pick up the doughnut and end up ruining the shape.

Dough not reroll the scraps (see what I did there?). I’ll show you why in a second. Just cut out some extra doughnut holes, or cut them up into random shapes using a dough scraper or knife. Whatever you do, don’t reroll.


Cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size. Mine took about 30 minutes at 95°F (35°C). Heat your oil to 356°F (180°C), fry each doughnut about a minute on each side. You can take out the parchment paper using chopsticks or tongs. Take out the fried doughnut onto a wire rack lined with paper towels to drain any extra oil.


If you end up with a white ring around your doughnut, you’ve done a good job. It’s a sign that the dough rose properly. You can glaze the finished doughnuts, dip them into chocolate ganache and add some sprinkles, or simply cover with some granulated sugar for a crunch. Do what you want. Go nuts with your doughnuts.


This is why you don’t want to reroll the dough scraps. They end up lumpy and looking like a train wreck.


When you bite into it, it has a nice, fluffy texture, and even though it’s been fried, it doesn’t taste greasy. Light and airy, they’re everything a yeast doughnut should be.


I rolled the doughnut holes in some cinnamon sugar, and they were equally delicious!


That fluff dough (ha!).

Homemade Doughnuts

Homemade Doughnuts


  • 2¼ cups (286g) bread flour
  • 2½ tablespoons granulated sugar
  • ½ tablespoons salt
  • 1 tablespoon milk powder
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35.44g) unsalted butter
  • 1 egg
  • ½ cup (120ml) water


  1. Place all the ingredients into a bread machine and set it on the dough setting.
  2. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
  3. Cut out 3in (8cm) circles and a smaller circle in the center. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  4. Heat your oil to 356°F (180°C), fry each doughnut about a minute on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.

Head over to Angie’s Fiesta Friday to see this post as well as many other amazing recipes!

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  • Reply Jhuls | The Not So Creative Cook April 22, 2016 at 10:57 pm

    Whoa! The donuts are so beautiful. I don’t think I’ve had that ring before. The insides are so fluffy. Wow!

    • Reply Ai April 23, 2016 at 2:02 pm

      Thanks Jhuls!

  • Reply Sarah April 23, 2016 at 12:55 am

    I adore homemade donuts! There’s just nothing like them, and yours look fantastic!

    • Reply Ai April 23, 2016 at 2:12 pm

      Thank you Sarah! You can’t beat fresh doughnuts 😉

  • Reply Jess April 23, 2016 at 3:25 am

    If at first you don’t succeed, try try again! And it certainly looks like you more than succeeded with these donuts Ai. They look VERY fluffy and tender. Happy Fiesta Friday 🙂

    • Reply Ai April 23, 2016 at 2:13 pm

      Thanks Jess! Happy Fiesta Friday 😀

  • Reply Judi April 23, 2016 at 3:37 am

    I make donut holes all of the time but never the regular donuts. I’ll take one of your “train wrecks” any time. Sounds like you’re happy with the recipe! Thanks for bringing these homemade donuts to Fiesta Friday.

    • Reply Ai April 23, 2016 at 3:12 pm

      Thanks Judi! Doughnut holes are great aren’t they? I love that you just toss em in sugar (or cinnamon sugar) and be done with it!

  • Reply Michelle @ Giraffes Can Bake April 23, 2016 at 9:37 pm

    Wow these doughnuts look absolutely perfect, so fluffy!! I need to try this dough recipe for sure!

    Pinning and sharing so I can try asap!

    • Reply Ai April 23, 2016 at 10:23 pm

      Thanks so much! Let me know how it goes 😉

  • Reply Sarah April 25, 2016 at 4:33 am

    They look so cute! And pretty. AND delicious!!! 😀 Thanks for sharing and thank you for all those tips! Have a lovely Sunday

    • Reply Ai April 26, 2016 at 11:11 am

      Thanks, Sarah!

  • Reply Antonia April 26, 2016 at 12:22 am

    Your doughnuts look perfect! Great post!

    • Reply Ai April 26, 2016 at 11:11 am

      Thanks Antonia! 🙂

  • Reply Joleen @ Joleen Cuisine May 5, 2016 at 6:18 pm

    AHH sorry just fangirling over how many amazingly delicious recipes you have and all the beautiful pictures you have on your blog. This looks like a bombtastic fluffy donut-I can just tell from the last picture that these must have been super soft and pillowy 😀

    • Reply Ai May 5, 2016 at 10:35 pm

      Aww thanks so much Joleen! So happy to have you here 🙂

  • Reply Ailsa May 13, 2016 at 10:53 am

    What type of oil do you use to fry them in? I’ve only ever made baked doughnuts but these look amazing!

    • Reply Ai May 13, 2016 at 2:49 pm

      Hi Ailsa! I used canola oil, but you can also use any other flavorless oil.

  • Reply plasterer bristol May 23, 2016 at 3:49 pm

    I’ve never tried making my own douhnuts before, sounds like fun. Thanks for sharing.


    • Reply Ai June 1, 2016 at 8:33 am

      Thanks Simon 🙂

  • Reply Rose October 2, 2017 at 6:34 am

    Hi, can you double this recipe?

    • Reply Ai October 16, 2017 at 9:45 pm

      Hi Rose, sorry for the late reply. I guess you could double the recipe. I’ve never tried because I own a smaller bread machine. Please let me know if you do try it out!

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